Reviewed: Sep. 10, 2009

i really wanted to like this because the reviews were so good and i had a lot of the ingredients on hand. sorry, this turned out very mushy and bland.

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 22, 2009

The flavors in this dish were awesome! I think I used too much broth/too little noodles as it turned out to be a mushy. I think next time I will serve it over the noodles instead, and add crumb topping or some sort.

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AO1124

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

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Reviewed: Jul. 4, 2009

Meant to take a pic of this but before I could grab the camera everyone had dug in LOL!!! I used a small pork tenderloin which I got on sale and had a handful of fresh mushrooms on hand so used those instead of canned. Excellent dish and the noodles cooked easily in it.

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Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

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Reviewed: Mar. 27, 2009

This was GREAT! The changes I made was, elbow noodles, I didn't have green peppers on hand BUT I had a jar of roasted red peppers. So, I used those. I used Veleeta in the dish but put shredded Cheddar on top and broiled for a minute. YUM. And, thank you!

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mostollers

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Reviewed: Mar. 24, 2009

This was pretty good. Didn't have mushrooms or pimentos so didn't use. Used shredded cheddar cheese.

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lau57

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Reviewed: Jan. 14, 2009

Delicious!! I made it pretty much as written however I doubled the recipe and didn't have creamed corn. So I used one can of mushroom soup and one can of whole corn, drained and then I covered the corn in the can with milk until it came to almost the top of the can and then added a little sugar. Does that make sense? LOL! Anyway, I figured it would make up for the liquid that would be in the creamed corn and I didn't want to use 2 cans of whole corn because I thought it would be too much corn so I used a can of mushroom soup instead. I browned cubed pork sirloin in EVOO then removed it from the pan and threw in my veggies and sauteed them as well before adding to the mixture. I really thought that this was going to be dry. It didn't look like enough liquid to cook the noodles but after reading the reviews where other people thought the same thing but it came out OK, I decided to go ahead as it was. It came out perfect!!! I doubled the recipe because it was my turn to cook dinner for my husband and a couple of our friends and I didn't think it would be enough for all of us. Once I started putting it together I realized it would have been fine as written, but it was nice to have some leftovers anyway because everybody LOVED it!! My friends asked for the recipe and we will all be making this again! I forgot to mention that in the last few minutes I sprinkled cheese on top and p

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KBELLOISE

Cooking Level: Expert

Home Town: Lawrence, Massachusetts, USA

Living In: Haverhill, Massachusetts, USA

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Reviewed: May 12, 2008

Very tasty! I substituted fresh mushrooms, which is probably why mine came out a bit ... runny, but the flavor was great, and a day later, all the excess juice had been absorbed. Like most good casseroles, this one is even better as a leftover! By the way, I had hoped to use country-stye (boneless) ribs, but when my local grocery had no ribs, I used a very small loin, sliced into cubes.

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HSILCOX

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: May 11, 2008

i fpund this recipe quote nice, i used the elbow pasta suggestion, would all a little more cheese for my liking, but I will be making it again

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this smallhouse

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 9, 2008

This recipe was very good, and perfect for my leftover roast pork. I had to make due with what I had, so I used regular canned corn (drained) and added some cream of chicken soup to make up for the creaminess. I added some adobo and red pepper flakes and ommitted the mushrooms and green pepper. I also forgot to add the velvetta until the last 20 minutes and it still turned out great. My husband really enjoyed it, and never suspected that I snuck in whoel grain pasta. that makes it a winner to me! Thank you for this recipe, as I never would have thought to create something like this!

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ONYXPSYCHE

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Reviewed: Feb. 1, 2008

This was exactly what I was looking for and a great way to clear out that fridge. I used some Smithfield smoked chops in this and it was very easy. I even baked it in the same Pyrex bowl I mixed it in. I needed some comfort food and I got it. This sounds like a weird combo but melds nicely and it's different. I did have pimento on hand but you really couldn't taste it. I added some spices of my own like s/p, garlic powder, tony's, but I add these to everything. This is delicious and when mixing it does look like it would be dry but not at all. Give it a try on a snowy day- it's yummy. Thanks for sharing.

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danni

Cooking Level: Expert

Living In: Buffalo Grove, Illinois, USA

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Reviewed: Jan. 2, 2008

Excellent way to use leftover pork. I used shredded sharp cheese and about 1 3/4 cup elbow macaroni, since that is what I had - and no pimento. I wondered if it would be dry, but it wasn't. I will definitely keep this recipe.

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Chris W

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2007

I made this recipe almost exactly as written with the exception of the pimentos. I didn't have any on hand. My family LOVED it! My husband complained that this recipe didn't make any leftovers....that was the only complaint. Next time I'll double it!

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